You are about to find out how wonderful sake is as a flavoring for fish. It is commonplace to use various wines in cooking so why not sake? Makes perfect sense, and boy is it delicious!
Cook Time: 45 Min. Serves: 1 Calories: 594 Total Fat: 11 grams Protein: 34 grams
Sake seared salmon filet served with browned green beans and forbidden “black rice”
INGREDIENTS:
4- 5 ounce filet of sashimi grade salmon
1 ounce of sake (any variety will do)
.5 teaspoon of white pepper
.3 teaspoon of kosher salt
.5 cup of purple rice
1 cup of water
.5 teaspoon of EEVO
.5 cup of fresh green beans
.5 teaspoon of sesame oil
1 garlic clove
INSTRUCTIONS:
An important note: You want the salmon to be rare in the middle so make sure to get sashimi grade fish from your local market or fishmonger.
1. Heat a medium sized pan at medium-high heat for a minute or two, you want the pan to be hot to create a nice sear on the salmon.
2. Season both sides of the salmon lightly with salt and white pepper.
3. Add .5 oz of the sake to the pan and quickly add the salmon skin side up. Let the salmon sizzle for 2-3 until the top cooks through and the corners sear.
4. Flip the salmon over and add the remaining sake to the pan. Cook another 2-3 minutes.
5. Place fish over the bed of forbidden rice (recipe follows)
6. Boil 1 cup of water in a small pot. Add a .5 teaspoon of olive to the water.
7. Rinse .5 cup of rice thoroughly with water in a bowl or a strainer. Shake any excess water out before transferring to the pot.
8. Pour the rice in boiling water and reduce to medium heat. Cover the pot with a lid and let it cook for 15-20 minutes.
9. Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot. Put the lid back on until the rice is done cooking.
10. Remove the pot from the heat and let it stand for 5 minutes. Remove the lid from the pot. Be cautious of the hot escaping steam. Fluff rice with a fork before serving.
11. Make a bed of rice in the middle of the dish big enough to hold the piece of fish.
12. Mince the garlic clove and add to a the medium sized frying pan over medium heat.
13. Heat the sesame oil over medium/high heat with the garlic and add string beans, stir continuously for 6-8 minutes until the beans brown and the garlic becomes crispy.
14. Place 3 beans on each side of the bed of rice. This should form an appealing square.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Nutrition Facts
Amount Per Serving
Calories from Fat 98 Calories 594
% Daily value
low fat 
low sodium 
nut free| Ingredient | Linked To Nutritional Value | Cal | Fat | Carb |
|---|---|---|---|---|
| PER SERVING: | 593.4 | 10.9 | 81.3 | |
| 4 Ounce-weight salmon | Fish, salmon, pink, fillet, raw | 144.1 | 5 | 0 |
| 1 Fluid ounce sake | Wine, sake/saki, Japanese | 39 | 0 | 1.5 |
| .5 Teaspoon white pepper | Spice, pepper, white, ground | 4 | 0.1 | 0.8 |
| .3 Teaspoon kosher salt | Salt, Kosher, coarse | 0 | 0 | 0 |
| .5 Cup rice purple | Rice, jasmine, purple, dry | 345.4 | 1.2 | 74.5 |
| 1 Cup water | Water, tap, municipal | 0 | 0 | 0 |
| .5 Teaspoon olive oil | Oil, olive, extra virgin | 21 | 2.4 | 0 |
| .5 Cup green bean | Snap Beans, green, fresh | 15.5 | 0.1 | 3.5 |
| .5 Teaspoon sesame oil | Oil, sesame, salad or cooking | 20.1 | 2.3 | 0 |
| 1 Each garlic | Garlic, cloves, fresh | 4.5 | 0.1 | 1 |
